Thai Noodle Soup

 It's a well known fact that I love soup and Asian foods; truth be told I love food! This soup is fantastic and very simple to make in your soup pot. You can also leave out the mushrooms if you aren't a mushroom fan.  This soup can be ready in just under an hour but the leftovers were amazing after the flavors had a chance to marry.

• 1 sweet onion, chopped
• 2 medium carrots, sliced
• 1/2 jar of red curry paste
• 1 tablespoon freshly grated ginger
• 4 garlic cloves, minced (I used cheater already minced garlic)
• 4 cups spicy vegetable broth
• 2 14-ounce cans coconut milk
• 2 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce (vegan)
• 2 tablespoons coconut sugar
• 6 dried kaffir lime leaves
• 1 tablespoon dried basil
• 1/2 teaspoon pepper
• 8 ounces cremini mushrooms, sliced
• 1 red bell pepper, chopped
• 1 cup chopped bite-sized cauliflower florets
• 3-4 ounces rice ramen noodles
• 1/4 cup chopped cilantro
• 2-3 tablespoons fresh lime juice
• 1 1/2 teaspoons sriracha
• Garnish: more cilantro, lime juice, bean sprouts, sliced jalapenos and crushed peanuts

Add a couple of tablespoons water to your soup pot/Dutch oven and saute the onions and carrots about 3 minutes.

Add the curry paste, ginger, and garlic and saute for a few minutes. Stirring occasionally.

Add the vegetable broth, coconut milk, soy sauce, oyster sauce, kaffir leaves, coconut sugar, basil and pepper. Bring to a gentle boil, then reduce to medium-low and simmer for 10-12 minutes.

Add mushrooms, bell pepper, cauliflower and noodles to pot. Simmer 5 minutes or unyil noodles are al dente. They will finish cooking as you add the remaining ingredients, lime juice, cilantro and sriracha.

Discard kaffir lime leaves. Taste and add more lime juice if you want it tangier or sriracha for eat. Garnish as desired.

Enjoy!!!